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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ham Macaroni Casserole Recipe

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This recipe for Ham Macaroni Casserole is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup elbow macaroni or small shells
1 can of cream of mushroom soup
1 medium onion - diced
1/4 cup green pepper - diced
1 16 oz peeled tomatoes - cut them up and reserve liquid.
1 1/2 cups cubed baked/cooked ham
1/4 tsp thyme
1/4 tsp pepper
3/4 cup cracker crumbs or bread crumbs
1/4 cup shredded cheese - Cheddar or Monterey Jack
Directions:
Directions:
Cook macaroni according to pkg instructions
Saute onions and peppers in a dab of butter or oleo.

Combine all ingredients in a mixing bowl. Pour into a 2 quart casserole dish and top with cracker crumbs and cheese.
Bake @ 350
for 45-60 min
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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